Description
ITALIAN PASTA – Quality Pasta
LA MOLISANA
La Molisana is a historic Italian pasta brand from the Molise region, known for producing high-quality pasta using 100% Italian durum wheat, often processed with stone milling and bronze dies for a rough texture that holds sauce well. They offer a wide range of classic shapes, whole wheat, and innovative options like protein-rich lupini flour pasta, emphasizing traditional methods for superior taste, texture, and protein content.
Key Characteristics:
- Origin: Campobasso, Molise, Italy, with over a century of history (founded 1912).
- Ingredients: Uses premium Italian durum wheat, often decorticated (stone-ground) to preserve nutrients.
- Production: Bronze-drawn (bronze die) for a rough, porous surface, enhancing sauce adherence.
- Quality: Known for high protein content, excellent cooking resistance, and authentic Italian flavor.
- Product Range: Includes classic shapes (spaghetti, penne, rigatoni), whole wheat, and specialized pastas (like lupini flour).
Why People Choose La Molisana:
- Authenticity: Traditional Italian production methods for genuine taste.
- Texture: Rough surface and firm “al dente” bite.
- Versatility: Shapes designed to pair perfectly with various sauces.
- Health Options: Whole wheat and high-protein pastas available.
GRANORO
Granoro is a high-quality Italian pasta brand from Puglia, known for its traditional methods, use of premium durum wheat (often locally sourced), and excellent “al dente” performance, offering various lines including organic and gluten-free options, with a focus on texture, aroma, and ability to hold sauces. Established in 1967 by Attilio Mastromauro, the company produces over 150 shapes, prioritizing elasticity, firm consistency, and a rough surface for sauce adherence.
Key Characteristics
- Premium Ingredients: Uses fine durum wheat semolina, often grown in Puglia, Italy, with high protein content, especially in their organic and “Dedicato” lines.
- Traditional & Modern Production: Combines classic pasta-making techniques with modern technology, including bronze extrusion for a porous surface.
- Superior Texture: Results in pasta that is elastic, firm, and compact after cooking, remaining “al dente” for hours.
- Sauce Adherence: Its porous, rough surface is designed to grip and hold sauces well.
- Aroma & Color: Features an intense yellow color and a distinct aroma of sun-kissed durum wheat.
Company Background
- Origin: Founded in Corato, Puglia, Italy, by Attilio Mastromauro.
- Family Legacy: The Mastromauro family has roots in pasta-making dating back to the early 20th century.
